For many years, I commuted an hour each way to work, and left very early in the morning. In an effort to maximize my sleep, I started making overnight oats every evening so I had access to a convenient breakfast the next day.
The base recipe of oats, milk, and peanut butter has remained the same, although I have used both powdered and regular peanut butter. Powdered peanut butter mixes well, but is more expensive than regular peanut butter. The base recipe has a cost of approximately $0.52, but the toppings can add up quickly.
The recipe I enjoy the most includes whole flax seed, almonds, and raspberries. I found that this keeps me full until lunch, and adds some much needed fiber to my diet. However, cheaper combinations I have used include using dried fruit (like cherries, cranberries, raisins, etc.), nearly any sliced or chopped nut is pleasant, and other fresh berries (such as strawberries and blueberries).
I used to add all of the toppings prior to refrigeration, but the meal ended up too soggy for me. I also used to make multiple servings ahead of time, but the quality becomes marginal by the third day. So, I would recommend making it nightly and adding the toppings just before eating.
The cost of the raspberry overnight oats is a pricey $1.39. Consider alternate toppings to significantly reduce your daily cost. See below for the cost breakdown.
My college cafeteria served made-to-order pasta. It was great. Perhaps it was a little too great, as I gained 10 pounds during my first year of college…
In the cafeteria, a cook would allow you to select your garlic, oil, sauce, vegetables, meat, and pasta noodle shape. As a frequenter of the pasta station, I sampled a variety of made-to-order dishes. Now, easy pasta dishes are my go-to lazy meal. You can use up the produce you have in your home, and make the pasta dish to your taste.
For me, a great lazy pasta dish only requires:
Some form of tomato (grape, diced, or even canned)
Other add-ins I like include:
Other vegetables such as broccoli, cauliflower, zucchini, asparagus, peppers, etc.
The olive oil and tomatoes form a light sauce. The addition of garlic, cheese and fresh herbs makes it a great light dish for summer. If you want something heavier, consider adding butter, additional cheese, and meat.
The pasta we had last night incorporated fresh tomatoes, garlic, olive oil, fresh basil, and two types of cheese. The cost was $1.71 per person (see below for cost analysis).
4 ounces pasta (I used fettuccine, but any shape will do)
salt and pepper, to taste
1/2 teaspoon lemon juice (or balsamic vinegar)
Additional add-ins: mozzarella cheese, Parmesan cheese, fresh basil or other herbs, other vegetables!
Heat olive oil on medium heat. Separately, boil water in a saucepan and prepare pasta noodles per box instructions.
Add finely chopped onion and a pinch of salt to the olive oil and allow the onion to cook for a few minutes, stirring occasionally. Add garlic and 1 cup of grape tomatoes, and any additional vegetables. Allow mixture to cook for a few minutes in the oil. Add lemon juice.
Allow this mixture to cook for an additional 5-10 minutes, until onion and tomato are softened.
Mix pasta noodles into the tomato sauce.
Top with 1/4 cup of uncooked tomatoes (if desired). I like this for the texture, but you could choose to cook all of the tomatoes.
Top with cheese, fresh herbs, salt and pepper, if desired.
One of the best smells in the whole world is the aroma of cinnamon roasted nuts. I associate it strongly with fairs and carnivals, and with wandering around with a little paper cone of nuts in my hand, trying not to devour the pricey little treat too quickly.
Fortunately for me (and for you), cinnamon-roasting your own almonds at home is easy, inexpensive, and just as delicious as the ones you can buy at fairs and carnivals. I have even given glass jars of cinnamon-roasted almonds as very successful (and budget-friendly at $3.64 per batch) gifts on several occasions. People never fail to be impressed and delighted with this tasty treat! If you are interested in more creative ways to save on gift giving, visit our post here!
Sweet, savory, and crunchy. The perfect thrifty gift, or a great homemade treat!
2 cups natural almonds
1 cup granulated sugar (white sugar)
1 tablespoon ground cinnamon
1/2 cup water
Line a baking sheet with wax paper.
Heat a large frying pan on medium heat.
Add water, sugar, and cinnamon to the frying pan. Mix it thoroughly and wait for it to come to a low boil.
Add the almonds and stir slowly and constantly in a circular motion. Scrape the sides of the frying pan to keep the sugar from building up.
When the water/sugar mixture begins to form a thick syrup, remove the pan from heat and pour the almonds onto the baking sheet. (Note: It is hard to gauge when to remove the almonds. If the sugar starts to form granules, take it off the heat immediately).
Allow the almonds to cool for 15 minutes before enjoying.
James’ previous job required an hour long commute. He often left early in the morning, and he did not have time to sit down for a lengthy breakfast. During this time period, I started making these breakfast muffins on a weekly.
The muffins have just about everything. You get a little maple syrup, oats, cinnamon, peanut butter, and chocolate in every bite. They are quick to make and easy to transport. Win win!
I prefer to make a small batch (about 6 muffins) because they are really only good for a few days. However, this batch can easily be doubled or tripled.
Despite the amount of flavor in these bites, they are relatively inexpensive. My cost analysis (see below) comes out to about $0.28 per muffin. You could always ditch the chocolate chips to save a few cents, but where is the fun in that?
Before making these lava cakes, ask yourself the following questions:
Do I like chocolate?
Do I have 15 minutes?
Do I have $2?
If you answered yes to all of the above, you should proceed!
These lava cakes are one of my default recipes for entertaining. They are delicious and can be ready in just 15 minutes! My recipe is a modified version of a recipe I saw on Kraft’s website a few years ago (click here for original recipe).
The cost computation revealed that the lava cakes cost about $0.50 per person (without any whipped cream). See below for details:
Gooey and delicious lava cakes that are easy, quick, and relatively frugal at $0.50 a piece!
2 ounces of baker’s chocolate (I use semi-sweet)
1/4 cup butter
1/2 cup powdered sugar (icing sugar)
1 egg yolk
3 tablespoons of flour
a few sprays of cooking spray
chocolate syrup and whipped cream, if desired
Preheat oven to 425 degrees Fahrenheit.
Cut butter and chocolate into pieces, place in a large microwave-save bowl (I use a large glass measuring cup), and microwave until the butter is melted. It usually take about a minute in my microwave on HIGH.
Stir the butter and chocolate mixture until the chocolate is fully melted.
Add powdered sugar and stir. Add egg and egg yolk and stir. Add flour and stir.
Spray a cupcake tin (or small ramekins) lightly with cooking spray.
Pour batter (about 3/4 of the way full) into cupcake tins.
Bake 8 to 9 min. Remove from oven and allow to cool for a few minutes.
Use a butter knife to gently remove lava cakes from cupcake tin.
When we were newly married, we lived near an excellent Mexican restaurant. We didn’t eat there often, but when we did, I always got a dish that included refried beans. We no longer live near the Mexican restaurant, so I make them at home instead!
This recipe is delicious (and reheats reasonably well). It is a great side dish, but we often eat them as part of an entree. I use the refried beans as a filling in my tacos (in lieu of meat). I combine the beans with lettuce, tomato, cheese, and guacamole. It is absolutely delicious.
The beans are also relatively inexpensive. It costs about $1.65 to make a batch of the beans, and you should be able to get two entree-sized servings out of the batch. If you are serving as a side dish, you should be able to get four servings out of the batch. Enjoy! – Kristin
The humble egg sandwich is a fast, convenient, and relatively nutritious meal. Although this is usually something that I would consume for breakfast, I have eaten a lot of egg sandwiches for quick lunches or lazy dinners. At only 250 calories, with 11 grams of protein, the egg sandwich is also pretty nutritious and very cheap!
For many years, I had an hour-long commute to and from work every day. I often made one of these sandwiches, wrapped it in waxed paper, and ate it on the way to work.
If you want to make your egg sandwich even cheaper, use a slice of bread (or two) instead of an English muffin. (If you opt for 2 slices of bread, use a slightly larger bowl – at least 4 inches in diameter.) Although I usually top my egg sandwiches with nothing more than salt and pepper, feel free to experiment. Cheddar or pepper jack cheese, hot sauce, bacon, ham, fresh tomato, or even ketchup or mustard can liven up your sandwich.
It is a gorgeous summer day, and James and I wanted something light for lunch. We had some leftover crusty artisan bread (click here for recipe) and decided to make a lunch out of one of our favorite appetizers: easy summer caprese!
We had some fresh mozzarella, a few tomatoes that had seen better days, our trusty basil plant, and the leftover homemade bread. On a colder day, I would make make a toasty caprese sandwich (click here for recipe), but some days are just too warm for a grilled cheese!
A few notes: If you don’t have fresh mozzarella, you can use part of a block of mozzarella cheese (or even mozzarella cheese sticks). If you don’t have fresh basil, a pinch of dried basil will still be tasty! If you don’t have or want bread, this is delicious as a salad.
If you serve this as an appetizer, it will cost you approximately $0.60 per person (assuming you 4 servings). If you eat as a light meal, only plan on 2 servings. See the cost analysis below:
An quick and easy appetizer perfect for a warm summer day.
1/2 loaf of bread (see artisan bread recipe)
3 ounces of mozzarella cheese (fresh mozzarella if you have it)
4 basil leaves, sliced (I keep a basil plant for economical fresh herbs)
2 small tomatoes, chopped
2 teaspoons olive oil + more for bread if desired
1 teaspoon balsamic vinegar
salt and pepper to taste
Combine chopped tomatoes, mozzarella cheese, and basil in a bowl.
Add olive oil and balsamic vinegar to bowl.
Add salt and pepper, to taste.
Serve with slices of bread (cut into half or quarters) or as a salad. If you would like, you can toast the bread and serve this as bruschetta! Advise your guests to put the mixture on top of the bread for optimal deliciousness!
If you don’t have much time on your hands to prepare lunch or dinner, this easy and nutritious salad might be the recipe for you! It is a quick and easy southwest style salad that we frequently make in the summer.
The salad itself is relatively inexpensive to make. Note, the recipe uses one half of an avocado. Read how to keep the other half fresh here.
Based on what I paid for my own ingredients, it costs about $1 per salad (see below for a cost analysis).
I am a lover of bread, and rosemary focaccia bread is one of my absolute favorites. This bread is relatively easy and ALWAYS impresses dinner guests. It turns out perfectly every time I make it, and it is unbelievably delicious.
While searching for a great focaccia bread recipe, I stumbled upon a recipe posted by Gimme Some Oven. The bread I prepare is an adaptation of her amazing rosemary focaccia bread. My version uses dried rosemary (as I do not generally have fresh rosemary on hand) and divides the recipe in half.
Another great thing about this bread is that it is relatively inexpensive to make, especially considering the luxurious end result.
A luxurious and salty loaf of focaccia bread elevated with the addition of rosemary.
2/3 cup warm water
1 teaspoon sugar
1.25 teaspoons active-dry yeast (1/2 package)
1.75 cups all-purpose flour
2 tablespoons olive oil + additional tablespoon for drizzling
1 teaspoon kosher salt + additional for sprinkling
1/2 teaspoon dried rosemary
Combine yeast and sugar in a mixing bowl. Add warm water to mixture.
Let yeast proof for about 10 minutes.
Add 1 cup of flour, 1/2 teaspoon of kosher salt, and one tablespoon olive oil to the yeast mixture. I use a stand mixer with a dough hook, and I use it to mix the dough on low in the stand mixer for about a minute. If you do not have a stand mixer, mix and knead the dough by hand.
Add additional flour, kosher salt, and one tablespoon of olive oil. Mix on medium-low for another 4-5 minutes.
Form dough into a ball and put it in a greased mixing bowl. Put a little oil on top of the dough ball and cover with a damp kitchen towel. Allow dough to rise for about 45-60 minutes (I tend to wait 60 minutes) in a warm area.
Take dough out of the bowl and roll it into a circle. You can use a rolling pin, but I sometimes just push the dough down with my hands. Put the flattened dough on a baking sheet, cover with a damp kitchen towel, and allow to rise for another 20 minutes. While the dough is rising, preheat the oven to 400 degrees Fahrenheit.
Poke holes all over the dough, drizzle it with a tablespoon of olive oil, and sprinkle with kosher salt and dried rosemary, to taste.
Bake in oven for about 20 minutes and enjoy!
Note: This bread is best on its first day. If you are not planning to eat all of the bread on its first day, I would recommend drizzling with olive oil and reheating it in the oven prior to eating.